• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Grilled Shrimp with Mango Salad

  • Recipe Submitted by on

Category: Shellfish, Low Fat, Salads, Main Dish, Seafood

 Ingredients List

  • 2 Firm, not-quite-ripe mangoes
  • 2 tb Thinly sliced shallots
  • 6 tb Lime juice
  • 3 tb Asian fish sauce (nam pla or
  • --nuoc mam)
  • 1 ts Sugar
  • 1/2 ts Minced garlic
  • 1 ts Minced serrano chili
  • 1 lb Shrimp
  • 2 c Watercress sprigs, washed
  • 1/2 c Fresh mint leaves, washed

 Directions

With a sharp knife, cut peel from mangoes. Coarsley shred mangoes by
sliding them across a hand shredder.

In a bowl, mix shallots, lime juice, fish sauce, sugar, garlic and chili.
Add shredded mangoes, mix and set aside.

Shell and devein shrimp; rinse well. Divide shrimp into 4 equal portions.
Thread 1 portion onto 2 parallel skewers (to keep shrimp from rotating
around skewer). Repeat with remaining shrimp.

Place shrimp on a barbecue grill (med-hot) (if using gas grill close lid).
Cook shrimp, turning once, until opaque but still moist-looking in center
of thickest part, about 6 minutes.

With a slotted spoon, mound mango salad on a platter or 4 plates. Lay
shrimp on salad, surround with watercress, and scatter with mint. Then
evenly pour remaining dressing over the shrimp.

Per serving: 244 cal, 3.4g fat (13% of cal), 22 g pro, 597 mg sodium, 140
mg chol.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?